Oatmeal Raisin Cookies {Lactation Cookies}

The combination of oats, Brewer’s yeast and flaxseed promote lactation and increase a mother’s milk supply. But of course these cookies can be eaten by anyone. These cookies have a crispy crunchy exterior and a chewy center. The yeast makes the cookies slightly salty and strangely addicting. It is recommended to eat at least four a day :o)

Adapted from I am Baker, makes 2 dozen

Ingredients

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 large eggs
1 tsp vanilla
3/4 cup coconut oil, melted, or shortening
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 tsp Brewer’s yeast
2 tbsp ground flaxseed
1 1/2 cups oats
1 cup chocolate chips or raisins, optional

Directions

Heat oven to 350 F.

Line baking sheets with Silpat or parchment paper.

In medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, all spice, yeast and flaxseed.

In stand mixer on medium speed, combine coconut oil, sugar and vanilla. Add in eggs one at a time. Mix on medium high for 1 to 2 minutes to ensure well combined.

Turn mixer to lowest setting and slowly add in flour mixture. Mix until just combined. Remove bowl from mixer and add in oats and chocolate chips or raisins, if using. Mix by hand.

Place rough tablespoons of dough about 2 inches apart on the prepared baking sheets.

Bake for 7-9 minutes or until the edges are just barely browned. The center may still appear slightly "wet".

♥  Amy

Overnight Cinnamon Buns

These cinnamon buns are amazing. Letting the dough rest overnight produces the softest, fluffiest buns.

Adapted from Alton Brown, makes 12 large buns

Ingredients

4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt

1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened

1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar

Directions

In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.

Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.

Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.

Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.

Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.

Butter a 9"x13" baking dish.

Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.

Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.

The next morning...

Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.

In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.

Spread over the rolls and serve immediately. These rolls are best while still warm.

♥  Amy

Sugar Cookie Bars

Adapted from Authentic Suburban Gourmet, makes 24 large squares

Ingredients

1 cup butter, at room temperature
2 cups sugar
4 large eggs
3 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

1/2 cup butter, at room temperature
½ cup cream cheese, at room temperature
1 teaspoon vanilla extract
Pinch of salt
4 cups powdered sugar
5 tablespoons milk
Food coloring, if desired
Sprinkles, if desired

Directions

Preheat the oven to 375 F. Grease a large rimmed baking sheet. 

In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.

In a separate bowl sift together flour, salt, and baking soda. Slowly add to the butter mixture and mix just until combined. Gently and evenly spread out batter on to the prepared sheet.

Bake at 375 F for 10 to 15 minutes, until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.

To prepare the frosting, in a large bowl, beat butter and cream cheese until fluffy. Mix in vanilla and salt. Add powdered sugar, 1 cup at a time, until combined. Then add the milk and mix until smooth. The frosting should have a spreadable consistency. Add a few drops of color, if desired. 

Spread frosting over cooled cookies. Decorate with sprinkles and then cut into bars.

♥  Amy

Mexican Chocolate Cookies

Ever since trying the Chocolate Diablo Cookie at Tacofino, I have been striving to recreate the spicy chocolate cookie. This recipe makes a darn good cookie, maybe not quite as good as Tacofino but I think anything out of a food truck just tastes better...

 

Adapted from Cooking Channel, makes 2 dozen cookies

Ingredients

1/2 cup butter
4 ounces baking chocolate, coarsely chopped
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chocolate chips

Directions

Preheat the oven to 325 F. Line cookie sheets with Silpat or parchment paper.

In a heatproof bowl set over simmering water, melt the butter and chocolate, whisking until smooth. Cool to room temperature.

In the bowl of a stand mixer, beat the brown sugar, sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate mixture and continue to mix until well combined.

Add the dry ingredients to the batter and mix on low speed just until combined. Fold in the chocolate chips.
Using a cookie scoop, scoop balls of dough onto the prepare cookie sheets. Bake the cookies, for 12 to 14 minutes, rotating the pan halfway through. The cookies should still be fairly soft when removed from the oven.

Allow to cool slightly before serving. These cookies are best eaten warm.



♥  Amy

Triple Peanut Butter Monster Cookies

Dave LOVES peanut butter, especially Reese's Peanut Butter.

Cookies with three kinds of peanut butter, including two kinds of Reese's Peanut Butter, are pretty much his version of heaven.

Needless to say, we have been making a lot of these cookies.

Adapted from Lemon Sugar, makes 18 monster cookies 

Ingredients

2 cups flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup peanut butter
I cup sugar
2/3 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup peanut butter chips
1/2 cup chocolate chips
Reese's Pieces candy

Directions

Combine the flour, baking soda and salt in a small bowl. Set aside.

In the bowl of a stand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. Beat to combine.

Reduce the mixer speed to low.  Add the dry ingredients and beat just until combined. Add the oats, peanut butter chips and chocolate chips. Stir to incorporate. Do not over beat.

Refrigerate the dough for 15 minutes - if you are impatient (like we are) you can skip this step, you will just have stickier hands later on.

Preheat the oven to 350 F and prepare cookie sheets with Silpat or parchment paper.

Pour the Reese's Pieces onto a large plate.

Using a cookie scoop, drop about 3 tablespoons of dough onto the Reese's Pieces. Flatten slightly with your hand. Transfer to the prepared cookie sheets.

Bake for 12 to 15 minutes or just until the edges begin to brown.

Allow to cool on the cookie sheet for 5 to 10 minutes before moving. If you are impatient (like we are), the cookies might break when moving them. Broken cookies still taste good!

Enjoy!

♥  Amy

Baba Ganoush

For the past three weeks Dave has been trying to eat no sugar - no processed sugar, no natural sugars, not even fruit. Absolutely nothing ending in "-ose" as he puts it.

This has meant we have been scrambling to find snack foods to replace the copious amounts of fruit and daily smoothies he has become accustom to. Sliced vegetables and dip have become a life saver for mid-afternoon cravings.

Adapted from David Lebovitz, makes approximately 1 1/2 cups 

Ingredients

3 medium eggplants
1/2 cup tahini
1 1/4 teaspoons coarse salt
3 tablespoons lemon juice
3 cloves garlic
1/8 teaspoon chile powder
1 tablespoon olive oil
arsley or cilantro

Directions

Preheat the oven to 375F (190C).

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes or until completely soft. Remove from the oven and let cool.

Split the eggplant and scrape the pulp out of the skin. Add the pulp to a blender or food processor with the other ingredients. Puree until smooth.

Serve with sliced vegetables or pita bread.

Baba Ganoush can be made and refrigerated for up to five days prior to serving.

♥  Amy

No Sugar Jam

When I first started making jam I was absolutely disgusted by the amount of sugar most recipes call for. After a considerable amount of searching I discovered this recipe and it has been my stand-by recipe ever since.

The amount of sweetener and type of sweetener are completely customizable. Sometimes I use a small amount of honey, 1/4 to 3/4 cup, but typically I use nothing at all. It can also be made with Splenda, stevia or cane sugar - 1 1/2 cups are the amounts recommended in most versions.

This recipe also works with raspberries, peaches, blueberries, cherries, blackberries...

Adapted from Craving Greens, makes about 5 cups

Ingredients

4 cups crushed fruit
1 cup unsweetened apple juice
1 package No Sugar Needed Pectin
Sweetener, optional
1/2 teaspoon butter, optional, reduces foam
1 tablespoon lemon juice

Directions

Sterilize and prepare six 250 ml jars with lids. Fill a canner with enough water to cover the jars by 1" and bring to a boil.

In a medium saucepan, combine the crushed fruit and juice. Add the lemon juice, butter and pectin. Stir until dissolved.

Bring the mixture to a boil over high heat, stirring constantly. If using sweetener, add the sweetener to the boiling mixture. Stir until it returns to a full boil. Boil for 3 minutes.

Remove from the heat and skim off any foam.

Ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight.

Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours.

Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.


♥  Amy

Whole Jar of Peanut Butter Cookies

This recipe has been in my collection for ages... it is one of Dave's favourites and the one he always requests when he is having a serious cookie craving.

Makes 5 dozen cookies 

Ingredients

1 cup butter, softened
1 cup sugar

• 1 cup brown sugar, packed
• 3 eggs
• 2 teaspoons vanilla extract
• 1 18 ounce jar peanut butter
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips, optional
• 
  
• Directions
• 
  
• Preheat oven to 350 F. Lightly grease cookie sheets or line with Silpat.

In the bowl of a stand mixer, cream the butter, sugar and brown sugar until smooth. Add the eggs and vanilla. Mix until fluffy.

Add the flour, baking soda and salt and mix to combine. Gently fold in the chocolate chips.

Scoop heaping tablespoons of the dough onto the prepared cookie sheet. Flatten slightly with a fork.

Baked for 12 to 15 minutes.

♥  Amy

Mediterranean Tuna Salad

Lunch has been one of the hardest meals for eating paleo - mostly because it is the meal we are most likely to be out of the house making it the easiest to cheat. I recently through together a quick tuna salad for lunch and it was delicious - finally a paleo lunch I would actually want to eat on a regular basis and easy enough to make to pack to work.

Inspired by Guilty Kitchen , serves 2

Ingredients

2 cups lettuce or spinach
1 can tuna, drained
1 cup cherry tomatoes, halved
1/2 can artichoke hearts, drained and chopped
2 tablespoon mayonnaise
1 tablespoon Taste #5 Unami Paste, optional
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 green onion, chopped
Salt
Pepper

Directions

Combine all the ingredients except the lettuce in a medium bowl. Mix to combine.

Serve over top of the lettuce with sliced avocado if desired.

♥  Amy

Sprouts

Sprouts are so versitile... they can be added to sandwiches and salads for extra protein and a little zip.

There is a long list of beans or seeds that can be sprouted: adzuki bean, alfalfa, fenugreek, mung bean, pea, chick pea, soybean, wheat, corn, rice, quinoa, amaranth, sesame, sun flower, broccoli, radish, watercress, mustard, arugula, clover, lentil... Look in the bulk section at your local organic food store. In Calgary, try Community Foods - they even sell pre-packaged mixes specifically for sprouting.

Ingredients

1/2 cup of dried beans or 2 tablespoon of dried seeds
Water
Glass Jar
Cheesecloth or mesh

Directions

Rinse the beans thoroughly to remove any dirt. Place the beans or seeds into the jar and cover with about 1 cup of water. Place the cheesecloth or mesh over the mouth of the jar and secure with the jar ring, rubber band or string.

Allow to soak in a dark location at room temperature for 8 to 12 hours for beans and 2 to 4 hours for seeds.

Drain the water from the jar. Rinse the beans or seeds with fresh water, completely drain the water. Recover the jar and prop upside down inside a small bowl. Return to the dark location.

Continue to rinse the beans at least twice a day for 3 to 5 days, until they have reached the desired size. They can be exposed to indirect sunlight for the last day if greener sprouts are desired.

Rinse the spouts thoroughly and remove from the jar.

Eat immediately or store in the fridge.



♥  Amy

Paleo Egg Salad

Ingredients

8 eggs
2 stalks celery, finely chopped
2 pickles, finely chopped
1 avocado
3 slices of bacon, fried and chopped, optional
1 teaspoon mustard powder or 1 tablespoon prepared mustard, additional to taste
2 tablespoons apple cider vinegar
Salt
Pepper
Paprika, optional

Directions

Hard boil the eggs. Let cool. Peel and separate the egg whites and yokes into separate bowls.

Roughly chop the egg whites. Add the bacon, celery and pickles. Mash the egg yokes, avocado, mustard, vinegar, salt and pepper. Fold into the egg white mixtures.

Sprinkle with paprika. Serve on top of greens or sliced cucumber.

♥  Amy

Paleo Pumpkin Pudding

This recipe saved us during our 30 Day Paleo Challenge when the sweet cravings hit.

From Health Bent, serves 6

Ingredients

14 ounce can 100% pumpkin puree
14 ounce can coconut milk
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 package gelatin powder
1/4 cup water, luke warm

Directions


In a small bowl, sprinkle the gelatin over the luke warm water and stir to combine, making sure there are no lumps. Set aside.

In a small sauce pot over low heat, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Bring to a simmer and then immediately remove from the heat.

Whisk the gelatin into the pumpkin mixture.

Pour the pumpkin custard into ramekins or small bowls.

Press a small square of plastic wrap directly onto the surface of the custards. Refrigerate at least six hours prior to serving to allow the custard to set-up and get firm.

Serve sprinkled with cinnamon, cocoa powder or cocoa nibs.

♥  Amy

Muhammara

Muhammara is a Mediterranean dip made of walnuts, roasted red peppers and pomegranate molasses. It is the perfect combination of savory and sweet. When ever I serve muhammara, it always gets rave reviews.

The best part? I was able to make it paleo friendly! It makes an excellent substitute for hummus and a great light lunch.

Pomegranate molasses can be found in any middle eastern grocery store. I found mine at Community Foods. I use roasted red peppers from a jar for convenience sake, which I find at Superstore, but you can also easily roast your own red peppers.

Adapted from Veggie Belly, makes 2 cups

Ingredients

1 cup walnuts
2 tablespoons pomegranate molasses
2 large roasted red peppers (approximately 1/2 of a 300 mL jar)
1 clove garlic
¼ cup olive oil
1 teaspoon cumin
1 teaspoon chili flakes
½ teaspoon salt

Directions

In a skillet on medium heat, toast the walnuts till they are slightly browned.

Put the toasted walnuts with all the other ingredients in a blender. Blend until smooth. If the mixture is too thick to blend, add a few tablespoons of additional olive oil.

Serve with vegetable slices or pita.

♥  Amy

Paleo Coconut Fudge

Food for backcountry activities - skiing and hiking - has been one of our big stumbling blocks with our paleo diet. When Dave headed out for a week of backcountry skiing at Icefall Lodge, I made a big batch of coconut fudge and it was a huge hit. Just the right amount of sweetness and a good hit of calories to provide the energy necessary for long days of skiing. This is not an everyday snack.

From Make it Paleo, makes 12 squares

Ingredients

1 cup coconut butter (or 3/4 cup coconut oil and 1/4 cup coconut flour)
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 teaspoon salt
1/4 cup cocoa powder
2 tablespoons maple syrup

Directions

Melt the coconut butter in a medium bowl in the microwave.

Add the remaining ingredients and mix until smooth. Transfer to a loaf pan lined with wax paper. Smooth flat with a spatula. Refrigerate over night, until firm.

Cut into squares and serve.

♥  Amy

Roxanne's Granola

This recipe was given to me by a gluten-sensitive co-worker several years ago - I believe she modified it from a Rose Reisman recipe.

Makes 16 servings

4 cups combination of flakes of choice (oat, soy, kamut, rice)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup orange juice
2 tablespoons honey or maple syrup

Optional Additions:

1/2 cup chopped nuts of choice
1/4 cup flax seeds
1/4 cup chia seeds
1/4 cup goji berries, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dates, chopped
1/2 cup coconut flakes

Preheat the oven to 300 F. Line two baking sheets with parchment paper or Silpat.

Combine the flakes, cinnamon, ginger, oil, orange juice, sweetener and nuts in a large bowl. Mix well.

Spread out on the prepared baking sheets. Bake for 35 minutes, stirring occasionally.

Add the dried fruit and any other additions of your choosing. Allow to cool completely and store in an air tight container.

♥  Amy

Trail Bars

I actually made this recipe at the end of June for our Ribbon Lake hiking trip but the photos ended up in the Yukon with Dave...

These are one of our favorite sweet treats for the trail - they are essentially rice crispy squares on steroids. Feel free to adjust the portions to your taste - we always end up adding more peanut butter!

Makes 24 squares

1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup pecans
1/3 cup almonds, slivered
1/3 cup coconut flakes
3-1/2 cups crisp rice cereal
1 cup dried cranberries
3 tablespoons peanut butter
2 tablespoons butter
7 cups miniature marshmallows
1 cup chocolate chips

In a large skillet over medium heat, combine the seeds, nuts and coconut flakes. Cook until the sesame seeds start to brown, about 3 minutes. Add the cranberries and rice cereal. Transfer to a bowl.

In the skillet over low heat, combine the peanut butter, butter and marshmallows, continuously stirring until melted. Add the cereal mixture and stir until evenly coated.

Press half of the mixture into the bottom of a greased cake pan. Sprinkle with chocolate chips and then press the remaining half of the mixture on top.

Allow to cool completely before removing from the pan and cutting.

Amy